Chicken curry is a treasure trove of flavors, aromas, and textures, and one of its crowning jewels is the beloved Bengali Chicken Curry, known locally as “Murgir Jhol.” This dish is a perfect blend of succulent chicken pieces simmered in a fragrant and spicy gravy, making it a favorite in many Bengali households.
Ingredients:
- 1 kg chicken, cut into pieces
- 3 large onions, finely sliced
- 2 tomatoes, chopped
- 4-5 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 3-4 green chilies, slit
- 2-3 potatoes, peeled and halved
- 1 bay leaf
- 2-3 cardamom pods
- 1-inch cinnamon stick
- 4-5 cloves
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- Salt to taste
- Mustard oil or vegetable oil
Preparation:
- Marinate the Chicken: In a bowl, marinate the chicken pieces with turmeric powder, red chili powder, and salt. Let it sit for at least 30 minutes to allow the flavors to seep in.
- Prepare the Masala: Heat mustard oil in a heavy-bottomed pan until it starts to smoke. Reduce the heat and add bay leaf, cardamom pods, cinnamon stick, cloves, and cumin seeds. Sauté until the spices release their aroma.
- Cook the Onions: Add the finely sliced onions to the pan and cook until they turn golden brown. This step is crucial as it forms the base of the curry.
- Add Ginger and Garlic: Stir in the minced garlic and grated ginger. Sauté for a few minutes until the raw smell disappears.
- Tomatoes and Green Chilies: Add the chopped tomatoes and green chilies. Cook until the tomatoes become soft and the oil starts to separate from the masala.
- Spices and Chicken: Add cumin powder, coriander powder, and garam masala powder to the pan. Mix well and add the marinated chicken pieces. Cook on medium heat until the chicken is well coated with the masala and starts to brown.
- Potatoes and Water: Add the halved potatoes to the pan and pour in enough water to cover the chicken and potatoes. Bring it to a boil, then reduce the heat and let it simmer until the chicken is cooked through and the potatoes are tender.
- Final Touch: Adjust the seasoning with salt.
Serving Suggestions:
Bengali Chicken Curry is best enjoyed with steamed rice, which helps to soak up the delicious gravy. You can also pair it with roti or paratha for a hearty meal.
Tips for the Perfect Bengali Chicken Curry:
- Mustard Oil: Using mustard oil gives the curry its authentic Bengali flavor. If you don’t have mustard oil, you can use vegetable oil, but the taste will be slightly different.
- Fresh Spices: Using whole spices and grinding them fresh will enhance the flavor of the curry.
- Slow Cooking: Allowing the curry to simmer slowly helps in melding the flavors together, resulting in a rich and aromatic dish.
Bengali Chicken Curry is more than just a meal; it’s a culinary experience that brings the warmth and hospitality of Bengal right to your plate. Whether you’re a seasoned cook or a beginner, this recipe is sure to impress and become a staple in your kitchen. Enjoy the rich heritage of Bengali cuisine with every bite!